Ghormeh Sabzi (Persian Herb Stew)
Ghormeh sabzi is a delicious Persian beef and kidney bean stew loaded with greens and fresh herbs like spinach, cilantro, and parsley.
Persian
Main
344
Calories
19 g
Carbs
23 g
Fat
18 g
Protein
•
Method
Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, and chives; cook and stir until deep dark green in color, 5 to 10 minutes.
Stir spinach mixture into onion and chuck mixture. Pour in enough water (1.5 cups, or more as needed) to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
Pierce dried limes with a fork; add to stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes. Discard dried limes before serving.
Ingredients
Canola Oil
•
0.25 cup, divided
Yellow Onion
•
1 large, finely chopped
Spinach
•
1.5 cups finely chopped
Cilantro
•
0.25 cup finely chopped
Spring Onions
•
1 cup finely chopped green onions (green part only)
Beef
•
1.5 pounds boneless chuck roast, cut into 1 1/2-inch cubes
Turmeric
•
1 teaspoon ground turmeric
Parsley
•
0.5 cup finely chopped
Chives
•
0.25 cup finely chopped
Lemon
•
1, juiced
Black Pepper
•
to taste
Kidney Beans
•
1 (15 ounce) can red kidney beans, drained and rinsed
Lime
•
4 dried Persian limes (limoo amani), or more to taste
Salt
•
to taste
